The Perfect No Sodium Pizza Dough
This no-sodium pizza crust dough is soft, easy to make, and perfect for those on a low-sodium diet. With simple ingredients and straightforward steps, you can enjoy a delicious, homemade pizza crust without compromising on flavor. This recipe pairs wonderfully with my delicious, low sodium pizza sauce, bringing back the joy of pizza night to your table.
Equipment
- 1 stand mixer optional
- 2 pizza baking pans
- Parchment Paper optional
Ingredients
- 1 1/4 cups warm water
- 1 Tbsp sugar
- 1 pkt instant yeast
- 3 Tbsp olive oil or oil of choice
- 3 cups all-purpose flour approximate
Instructions
- Heat water and sugar to optimal temperature (refer to instant yeast packet label)
- In a bowl of a stand mixer, combine the water, sugar and yeast.
- Cover mixture with a clean dry towel.
- Let mixture sit approximately 7 minutes for yeast to grow and becomes frothy.
- Add in the olive oil.
- Add the flour to the yeast mixture, 1/2 cup at a time (mixing well between additions).
- Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula, but the dough will still be quite sticky.
- Grease a large bowl.
- Scrape the dough into the bowl.
- Turn the dough to coat it in oil.
- Cover the bowl with plastic wrap and towel.
- Let the dough rise at room temperature until doubled, about 1 hour.
- Turn the dough out onto a well-floured surface.
- Pull the dough around to the bottom, stretching it to create a smooth ball.
- Cut the dough into 2 equal portions.
- Roll out the dough into desired pizza shape.
- Add desired toppings.
- Bake at 425°F for 15-18 minutes or until crust is golden brown.
Notes
- poke dough with fork to help with any air bubbles
- Par Bake crust for 8-10 minutes- This will help make the bottom more crispy
- Line baking pan with Parchment paper to help keep dough from sticking
- Be sure to heat water to the recommended temperature range per the instant yeast packet label so to not kill the yeast